Chef Jeff Martinez
Bio for Chef Jeff Martinez
Married for 14 years
Went back to school @ 35 years old
Given the Gift of Diabetes @ 35 yrs of age
Dean's list 5 of 7 quarters
Student of the Week 3 times
Student of the Quarter 1 time
First ever Student of the year for the Culinary Program @ AILV
3rd student @ AILV to be named Brilliant Savarin (Young Professional) of the year
Worked in Pastry Department @ both Todd English’s Olive in the Bellagio and China Grill in Mandalay Bay
Worked with Chef Sam Choy
Assisted Chef Martin Yan
Trained under Certified Master Chef Hofmeister (only 70 in the United States)
Currently working for AILV as the Culinary Specialist for High Schools
The recipes Chef Jeff promised...
4 teaspoons – extra virgin olive oil, or canola oil, divided
with Mushrooms, Red Peppers and Spinach
this recipe comes from The Essential EATINGWELL Cookbook.
1 ½ cups chopped onion ( 1 large or 2 medium )
1 ¾ cups quick-cooking or pearl barley
1 clove garlic, minced
1 teaspoon dried thyme leaves*
3-4 cups reduced sodium chicken broth or vegetable broth
12 ounces assorted mushrooms* wiped clean, trimmed and sliced
1 ½ cups diced red bell peppers ( 1 large or 2 medium )
¼ teaspoon salt ( or to taste )
Freshly Ground black pepper to taste
4 cups spinach leaves Chiffonade cut ( see attached directions-REALLY EASY)
1 tablespoon balsamic vinegar, or to taste
You can use fresh thyme leaves ( just remember to remove before serving)
Mushrooms ( recommended cremini, shiitake, and or button or any other mushrooms that you may prefer )
Heat 2 teaspoons oil in a large heavy pot or Dutch oven over medium heat. Add onion and cook, stirring often, until softened
(about 2-3 minutes). Add barley, garlic, and thyme and cook, stirring, for 30-60 seconds. Pour in broth ( 3 cups if using quick- cooking barley and 4 cups if using pearl ) and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed ( 10-12 minutes if quick cooking barley or 45 minutes if pearl ).
Meanwhile heat the remaining 2 teaspoons oil in a nonstick skillet over high heat. Add mushrooms and peppers season to taste and sauté until just tender ( about 2 -3 minutes). Add spinach leaves and stir just until they have wilted ( about 1 minute ).
Add the sautéed vegetables to the cooked barley and stir gently to mix. Season with vinegar, salt and pepper.
Tzatziki –Garlic, Cucumber and Yogurt Dip
Amount Measure Ingredient
1 cup 8 ounces, 240 ml Yogurt, plain
1 cup 6 ounces, 180 ml Cucumber, peeled, seeded, and shredded
3 Garlic cloves, minced
2 tablespoon 1 ounce, 30 ml Olive oil
1 tablespoon ½ ounce, 15 ml Red wine vinegar
To taste Salt and black pepper
Mint leaves for garnish
Drain the yogurt in a colander lined with cheesecloth for at least 1 hour. The yogurt will lose about a third of its volume and will be considerably more creamy and thick
Press the shredded cucumbers in a colander with a dish on top of them to weight them down, and let drain for one hour. Squeeze the cucumber to remove all excess moisture.
Combine yogurt, cucumbers, garlic, olive oil, vinegar, salt and pepper, mix well. Refrigerate for one hour before serving.
Serve chilled with crusty bread, garnished with mint leaves
It's a big deal to us...
this hasn't happened in Vegas in more than 30 years.
let it snow, let it snow, let it snow!!!
Charlie's house the next morning
(note the desert landscape)